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Grape Fruit Preserve

Name: Grape Fruit Preserve
Yield: 3 servings
Ingredients: three-fourths pint of sugar to each pint of fruit pulp and juice; each pint of fruit pulp and juice

From Fruit recipes, 1907

Serves 3

This may be used immediately or sealed in jars.

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

669Calories

3 gProtein

170 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories669 kcal

Protein3.5 g

Carbohydrates170 g

Fiber16 g

Sugars151 g

Total Fat1.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium45 mg

Potassium550 mg

Calcium20 mg

Iron2.6 mg

Magnesium46 mg

Phosphorus107 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C47 mg

Vitamin A101 mcg

Vitamin E0 mg

Vitamin K1.1 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.4 mg

Folate22 mcg

Choline12 mg

Caffeine0 mg

Water115 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 99. The excerpt below is the record exactly as published.

GRAPE FRUIT PRESERVE Remove outer, yellow rind and most of the white by peeling very thick. Halve the fruit and with sharp knife core and seed it. Then slice across and place pulp in granite vessel with very little water and cook at moderately quick heat. When at boiling point add three-fourths pint of sugar to each pint.of fruit pulp and juice

Cook this with the app: pantry check, scaling, and the assistant.